October 21, 2017 - 4:52pm
Almost moving on
So the plan was to do a sourdough bake this week but realized the starter hadnt been fed in a while thanks to a lot of travelling. Dropping this as usual bake today - emphasis on shaping and finding it easier and easier to get straighter loaves as can be seen here 2 of 3 came out really nice and runt of course is the crumb model. Just crazy how a little deformity in cylinder shapes is increased in thr final and goes to show how tricky it is to get nice appealing long full size baguettes (each of these btw are always 350g wet and about 270g baked and 54-55cm in length)